Recipe: CUMIN AND HONEY ROASTED ROOTS
Three hardy robust root veg all roasted up with the additional of a little honey and cumin. What's easy about these is you can prep them way in advance and not have to worry until the last minute!
- 500 g carrots
- 500 g parsnips
- 500 g beetroot
- 2 tbsp cumin seeds
- 2 tbsp olive oil
- 2 tbsp runny honey
PREHEAT THE OVEN
Preheat the oven to 200ºC.
PEEL AND CUT THE VEG
Peel the carrots, parsnips and beetroot. Keep the beetroot separate to the other veg.
Slice the carrots and parsnips into quarters lengthways, or sixths if they’re really big. Slice out the core from each parsnip after slicing it.
Cut the beetroots into 8 segments.
OIL AND SEASON THEM
Place each of the veg on a separate tray, then drizzle over the olive oil, salt, pepper and the cumin seeds. Toss each vegetable on it’s tray to coat them.
ROAST AND HONEY
Place the veggies into the oven and cook until just soft, that’ll be 30 minutes for the carrots and parsnips and 40 for the beetroot, then drizzle with the honey and return the oven for another 5-10 minutes to gain a golden glaze.
If your oven can’t fit all three veg at once, just cook one or two at a time, then move them to one tray or dish and reheat just before serving!
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